2. Place chicken pieces, one at a time, in the paper bag and shake to coat both sides with flour. Place floured chicken on a plate. (Flour and pepper can be mixed together instead on a plate. Then place chicken on top of flour mixture and turn until both sides are covered. Shake off excess flour. Place chicken on a plate.)

3. Heat oil in a 9 inch skillet over medium low heat. Place chicken in skillet and cook until brown, about 4 to 5 minutes per side.

4. Add orange juice mixture; bring to a boil. Turn heat down to simmer. Cover the skillet, and simmer for 30 minutes. Remove chicken from pan.

5. Combine cornstarch with water. Add to juice in the pan. Stir briefly until thickened. Serve chicken with sauce on top.